Slow Cooker Chili

Crock pots are perfect for chili. The drom room may need to be barricaded if people in the hall are hungry. This makes enough for about 2-3 people. You can add a little water if it’s too thick for you or even better, add a little V-8 veggie juice.

Ingredients:
1 pound (or thereabouts) stew beef, cubed OR 1 pound ground beef
2 tablespoons olive oil
1/4 cup chopped onion
1 14.5 oz can black beans (or any other type of beans you would like)
1/4 cup frozen corn
1/2 cup diced green chile peppers (or one small can of green chilis (NOT slice jalapeños) not that jalapeños are bad in this)
3 tbsp. tomato paste
1 14.5 oz can of beef or chicken stock
1/2 teaspoon ground cumin
1 Tablespoon minced garlic
2 Tablespoon mild chili powder
1/4 teaspoon hot chili powder
1/2 cup water
1 teaspoon salt
1/2 teaspoon pepper

1 cup shredded Monterey Jack or mild Cheddar cheese
Brown stew (or ground) beef in oil with onion.

Combine all ingredients except cheese and cook 6 to 8 hours on low.

Serve with a bit of cheese on top!